Nitrate & Nitrite Free Rosemary Sweet Potato Chips
Thin-sliced sweet potato rounds baked with fragrant rosemary, warm ginger, and a touch of sea salt — these chips are the kind of snack that disappears fast. Coconut oil gives each slice a gorgeous golden edge and satisfying crunch without any of the processed additives that show up in so many store-bought chip options. For anyone avoiding cured or preserved ingredients, packaged snacks can be a minefield, but this recipe keeps things refreshingly clean with just a handful of whole-food ingredients. The real secret to getting that perfect crisp is slicing the potatoes as uniformly thin as possible — a mandoline makes this easy — so every chip bakes evenly rather than turning out half-chewy, half-burnt. Letting them cool on a wire rack after baking is the finishing move that takes them from good to genuinely crispy. They're earthy, a little herby, and just savory enough to feel like a real treat rather than a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 lb total), scrubbed
- 2 tbsp coconut oil, melted
- 1 tbsp fresh rosemary, finely chopped
- ¾ tsp fine sea salt
- ¼ tsp ground ginger
Instructions
- 1
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and set a wire cooling rack over one of them if you have a second rack available.
- 2
Using a mandoline set to 1/16-inch thickness, or a very sharp knife, slice the sweet potatoes into rounds as uniformly thin as possible. Uniform thickness is the single most important factor for even crisping — thicker slices will stay chewy while thinner ones burn.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!